The time-honored way of showing love in an Italian family is to offer food. Whether we're celebrating, mourning, happy, sad--if we're breathing, there's a table filled with great things to eat. Life's too short, so eat what you love and love what you eat.

Tuesday, May 8, 2012

Cheese-stuffed Turkey Meatballs with Pasta

It's hard to believe that I wasn't a big fan of "macaroni" when I was growing up. What I wouldn't give to be able to eat pasta more frequently now! Lately I've been making it on Sundays, looking for new and more healthy ways to prepare it. Since Larry is a big spaghetti and meatball fan, I decided to try this take on the classic Italian-American favorite. We were both glad that I did.

Bring marinara sauce and water to a simmer in a large skillet. Add meatballs, cover, and simmer, stirring gently a few times, until meatballs are cooked through, 10-15 minutes.

Meanwhile cook pasta according to package directions, adding escarole during the last 1 minute of cooking. Drain.

Divide pasta mixture among 4 bowls; top evenly with meatballs and sauce; sprinkle evenly with remaining cheese.
(N.I.: 415 cal; 6 g fat; 61 g carb; 11 g fiber; 30 g prot; 10 points plus)
***********************************TASTE NOTES
When I first noted that the escarole was added to the pasta, I was skeptical. I adore 'scarole, but generally eat it sauteed with garlic and olive oil. I decided to give it a try and was pleasantly surprised that I loved the escarole with the marinara sauce. For such a simple recipe, this was very flavorful. In fact, I intend to make the meatballs again to use in sandwiches. They are very soft, but hold their shape well. Another filling, healthy dinner that you can feel good about serving.